Recipe by Marilyn Holmes
"Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!"
Watch video tips and tricks
bone-in chicken breast halves, with skin
seasoned dry bread crumbs
I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs.
The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon).
After I made the sauce, I really liked the flavor and added a side dish of cooked, sliced red potatoes and drizzled the sauce over them when served.
This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent.
This sauce will be used again on many of my recipes that calls for Dijon mustard.
wasn't very good at all!
If I was doing something wrong, feel free to tell me, but I tasted no dijon when it was finished, and it was too breaded!!! I had to melt cheese on it to rescue it!
This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full amount was way more than needed.
This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you.
I used boneless skinless chicken breasts, and we loved this. I reduced the salt (I just sprinkled a little in the sauce, not directly on the chicken), and increased the sauce a little (not quite double though b/c I didn't have enough Dijon), what I had leftover after dipping the chicken into I added a little more butter and white wine to, let simmer a few minutes and drizzled over the chicken. It was delish. I also sprinkled a little bit of Parmesan cheese in with the bread crumbs. This was a nice change. Will make again!
I substituted smashed chipotle croutons for the breadcrumbs. I think it may have been a little bland without this addition, but overall, it was delicious and very easy. The breading did stick to the pan a bit, but that may have been my fault.
My husband & I enjoyed this chicken dish tonight. I took suggestions from other reviewers and left out the white wine & cut back on the bread crumbs. It was delicious. Definitely making "the rotation" in our house. Thanks!
this stuff is amazing. i turned it into cordon bleu, the most amazing stuff ive ever tasted. my family begs for me to cook this stuff, im the brother and mom offers bribes to make it lol. i slightly tweek the recipe for the sauce to flavor as wanted, and i fry it on the stove to crisp it up at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 269
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make Chef John’s no-fail "hunter's chicken" recipe.
What's cooking in Bellevue? An authentic, yet modern, French classic.
It's like a cross between chicken pot pie and chicken and dumplings.